14.4.09

Grilled Salmon with Pineapple Ginger Salsa

Grilled Salmon with Pineapple Ginger Salsa

Here's a reason to get outside and fire up the grill. The salsa takes just a few minutes of chopping, and the fresh flavor is totally worth it. Look for wild Alaskan salmon in season in the spring and summer.

Pat the salmon dry and rub the oil into both sides of the fish. Sprinkle lightly with salt and pepper. Grill until the fish is just slightly translucent in the center, 3 to 4 minutes per side. Serve the salsa over the fish.

Helping Hand: To quickly seed a cucumber, cut it in half lengthwise and scoop out the seeds with a melon baller or ice cream scoop.If you like hot, hot salsa, chop the whole jalapeno pepper — seeds and all. To broil the salmon instead of grilling it, preheat the broiler and broil 4" from the heat until the fish is just opaque, 3 to 4 minutes per side.